For International company:

Nutritionist , Tengiz, 28/28

Requirements:

• Higher (or postgraduate) education in the relevant specialty and work experience in the specialty of at least 3 years or secondary technical and vocational (specialized secondary, secondary vocational) education in the relevant specialty (qualifications) and work experience in the specialty at least 5 years.

• Legislative and other regulatory legal acts of the Republic of Kazakhstan concerning the organization of public catering, organization of production and management of the organization, tasks and functions of its subdivisions, labor legislation of the Republic of Kazakhstan, internal labor regulations, rules of occupational safety and health, industrial hygiene, fire safety requirements.

• Legislative and other regulatory legal acts of the Republic of Kazakhstan concerning the organization of public catering, organization and technology of production, assortment and quality requirements for dishes and culinary products, the basics of rational and dietary nutrition, the procedure for menus development.

• Practical experience in development of technical documents (menu-layouts, rations of food, recipes and technological cards), as well as control over their implementation, use and compliance at catering enterprise;

• Computer literate with Microsoft Word and Excel

• Efficient, leadership, organisational, and communication skills

• Practical and applied knowledge of, but not limited to knowledge of the technology and requirements for the safe production; storage and service of food products to Client, Company and National Standards

• Practical and applied knowledge of the technology required for the cleaning of various areas of the catering department to Client, Company and National Standards.

• Legislative and normative acts of Republic of Kazakhstan in public health, general questions of organization and main principles of clinical nutrition, basics of nutrition, cooking technology, basics of safety legislation, industrial hygiene, and fire safety

• Basis of rational deistic meal, rules of menu preparation.

• Fluent in English language.

Responsibility:

• employee safety, welfare, wellness, and health.

• Promote nutrition by giving talks to residents, and canteen staff about diet, nutrition, and the relationship between good eating habits and preventing or managing specific diseases.

• Based on the study of consumer needs develops a menu and provides a variety of dishes and culinary products. Constantly monitors the technology of food preparation, norms of raw materials and employees' compliance with sanitary requirements and personal hygiene rules.

• Advice and counsel camp population on what to eat to lead a healthy lifestyle or achieve a specific health-related goal.

• To organize and lead Weight loss program which is in calendar.

• Conduct/lead a training class that will educate the public on healthy eating minimum once a week.

• Work with Executive Chef and canteen staff on menus to ensure healthy options are provided in our canteens

• Monitor food service operations for Healthy option SOW compliance.

• Keep up with the latest nutritional science research.

• To assist team on designing and distributing nutritional related materials

• Participate in all activities and meetings.

• Submit regular reports on the number of healthy foods served each week, percentage of fresh vegetables in comparison with the whole food.

• Analysis on recipe card contents, in line with ROK SES regulations.

• Create initiatives for reducing fat, salt, sugar contents in the assortments without spoiling the taste.

• Organization of healthy food and healthy lifestyle outreach campaign. Publication of informational theme bulletins

• Participating in catering employees’ advanced healthy food trainings

• Participate in developing new menu items that improves health and meets nutritional requirements.

• Participate in client food hygiene audits.